I’ve never been that great of a baker, so I was really surprised when I made blueberry muffins the other day and they came out really good! The muffin tops were amazingly crisp and high and I really had a hard time believing that I made them.
Maybe it was the fool-proof recipe I used… or maybe it was my secret baking powers that made them turn out so good. Whatever it was, I found that these were the perfect solution to a breakfast-less morning.
I wrapped each muffin in a plastic baggie, popped them into the freezer and each morning grabbed one on my way to the train/bus. By the time I was on my way to work my muffin was ready to eat! You can brown-bag breakfast too, right?
I found this recipe on Pinterest. What can I say? The picture was calling my name.
Doesn’t it look good?
- 3 cups all-purpose flour don't over-measure
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 cup sugar
- 1 cup milk I used 2%
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 .5 cups fresh or frozen blueberries
Preheat oven to 425F degrees. Spray muffin tin with non-stick spray or line with muffin liners.
In a large bowl, lightly mix flour, baking powder, salt, and cinnamon until combined.
In a medium bowl, whisk together eggs and sugar until combined. Add milk, oil, and vanilla. Fold wet ingredients into dry ingredients and mix everything together (no mixer). Don't overmix. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
Pour batter into prepared muffin tins all the way to the top. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set.
What food do you take with you when you’re on the go?
See what these bloggers came up with for this Kosher Connection linkup:
Until next time,